Rice Porridge (Okayu お粥)

Japanese Rice Porridge | Nourish SF

My Mom used to bring this rice porridge (okayu お粥) to my bed when I had a cold 😷🤒. Try making this okayu when you aren't feeling well. Or if it's just really freakin' cold ☃️ and you don't feel like cooking. I guarantee it will warm you right up and you'll feel comforted and nourished.

Rice Porridge (Okayu お粥)

Serves: 2

  • 1/2 cup washed and cooked leftover white short grain rice
  • 2-1/2 cups filtered water (rice to water ratio is 1:5)
  • Handful washed and chopped spinach

Suggested Toppings:
  • Sliced green onions
  • Sesame seeds
  • Cooked leftover salmon or other fish
  • Japanese pickled plums (umeboshi 梅干し)- especially good for upset stomach or nausea
  • Shaved bonito fish flakes (katsuobushi 鰹節)
  • Soft cooked egg
  • Sea salt or soy sauce to sprinkle/drizzle

  1. Place rice in a medium-sized pot. Pour 2-1/2 cups filtered water over it, set on medium heat. When it comes to a boil, stir to make sure nothing is sticking to the bottom.
  2. Lower to a simmer (uncovered) for 30 minutes, stirring occasionally.
  3. Turn off the heat and stir in a handful of spinach.
  4. To add even more flavor and depth, simmer rice in bone broth, chicken broth or dashi (recipe coming soon) instead of water.
  5. That's it!